This salad recipe can be served as a meal since its loaded with protein and good fat or serve it at family dinner as a side.
Course: Main Course, Side Dish
Servings: 81-Cup Servings
Author: AndreAnna McLean
115-ounce can chickpeas, rinsed and dried
1tablespoonextra-virgin olive oil
4teaspoonsyellow curry powderdivided
Kosher or fine sea salt
1rotisserie chickenmeat shredded
3-4celery stalksfinely diced
1applepeeled and diced
1small red onionpeeled and finely diced
½cupplain yogurtor dairy-free yogurt
Freshly ground black pepper
Preheat the oven to 425°F. Toss chickpeas with oil, lime juice, 2 teaspoons curry powder, and a pinch of salt. Spread onto a parchment-lined baking sheet and cook until crispy and brown, around 35-40 minutes. Let cool.
In a large bowl, combine chicken, celery, apple, and onion. Stir in the mayonnaise, yogurt, honey, and remaining 2 teaspoons curry powder. Mix well. Add the roasted chickpeas and stir gently. Add extra mayonnaise, if desired. Season to taste with salt and pepper.